HONMAMON "MOTOKANE" Sashimi Knife Shirogami Steel No.2, 210mm~300mm with Wooden Case

Sale price Price $330.00 Regular price Unit price  per 

★★★ Three HONMAMON Stars

  • Blade Material: Shirogami2, (White paper steel).
  • For Right Hander (Single Bevel), Single edge.
  • Handle Material: Magnolia, Ferrule: Buffalo Horn
  • With Wooden Case (Saya)
  • Made in Sakai, Japan (Sakai is a center of Traditional Japan Kitchen Knife Production.)
  • It is used to cut fish fillets. Kansai region style.
  • The best quality of Japanese knives
  • For Professionals
  • Every Sakai knife is unique. The steel is forged by master blacksmiths which is then shaped and honed with great care to its specialized form

What is JIZAKAI?

The “Jizakai” is a “proof of handmade craftsmanship.” There are only a few knife smiths in Sakai who can achieve the “optimal blade attachment.” Knives made from blade attachment have a “Jizakai,” a mark of the forge-welding between soft iron and steel. Occasionally, a slight gap can be seen in this Jizakai, but it is a “proof that the craftsman carefully forge-welded at low temperatures” to enhance the knife’s hardness.

As these are handmade items, the presence or absence of gaps may vary by product. Please purchase only if you understand this.



Becomes the base of a Japanese knife. It is made by forge welding iron and stee and is hammered many times during the process in order to temper it.

Sharpening ( Hatsuke)

Wielding many kinds of whetstones and tools, and using water to prevent heat from friction, they follow many steps to create the edge.

Attaching the Handle (Etsuke)

This is the process of attaching the handle to the blade made by the blacksmith and hatuske-shi. There is craftsman specializing in making handles, creating a wide variety of handle.

Japanese knives became much thinner as it has evolved to become sharper. However, it is much harder and more durable than many of the kitchen knives in the market as it uses high-carbon material. The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together, which was developed through Japanese katana making. By combining the hard steel with more resilient and softer iron, the knife can better withstand the impact. That is why our kitchen knife is thin and sharp yet unbreakable and unbendable at the same time. It is also easy to sharpen.
As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic.
By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance. 

Blade Length: 210mm(8.3inch), Whole Length 340mm(13.4inch), Weight: 111g(3.9oz).

Item no. 4580149741720

Size: Blade Length: 240mm(9.4inch), Whole Length 380mm(15inch), Weight: 127g(4.5oz).  

Item no. 4580149741386

Blade Length: 270mm (10.6"), Whole Length: 415mm (16.3"), Weight: 140g(4.9oz).  

Item no. 4580149741393

Blade Length: 300mm(11.8inch), Whole Length: 450mm(17.7inch), Weight: 228g(8oz)             

Item no. 4580149741409      

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